牛蒡营养面包制作的研究

文章介绍以牛蒡营养剂为原料生产保健面包的工艺过程.该产品不仅营养价值高,风味独特,而且还具有一定的保健作用.     

Quality and microbial characteristics of part-baked Sangak bread packaged in modified atmosphere during storage

The effect of part-baking and modified atmosphere packaging (MAP) on quality and microbial stability of part-baked flat bread (Sangak) was investigated. Part-baked Sangak bread was packaged in 100% CO₂, 50% CO₂:50% N₂, 25% CO₂:75% N₂ and air as a control and stored at 25 °C for 21 days. Color, firmness, moisture, density and microbiological analyses of the package breads were carried out at 3-day intervals during storage. No significant effect of MAP was found on moisture, color and texture during the storage of part-baked bread, while the total aerobic plate count (APC) and the mold and yeast count (M + Y) were dependent on the concentration of CO₂ in the package headspace. With increasing concentration of CO₂, microbial counts were decreased. Density of part-baked bread was also somewhat influenced by the MAP. The observed reduction in the density of control samples during storage was less than those in MAP. The results of the present study demonstrated that it is possible to prolong the shelf-life of Sangak bread from a few days to about 21 days by using bake-off technology (BOT) and MAP under high CO₂ concentration.     

芹菜形态发育和BR，GA3对其栽培生理效应的影响

1987－1989年，以本芹“实梗”与“空梗”两种类型的4个品种和西芹2个品种为试材，对营养生长期的形态发育,叶柄结构剖析的结果表明：匠菜的形态发育与栽培技术关系密切；用BR，GA3处理作比较，研究BR，GA3对芹菜品质与产量的影响，试验证明，BR对匠菜品质及产量有促进作用，能提高芹菜产量与品质。     

The Role of Fat in the Stabilisation of Gas Cells in Bread Dough

Electron microscopy has shown that during dough mixing by the Chorleywood Bread Process, fat crystals develop a crystal–water interface as they emerge from droplets of shortening and that they then adsorb to the gas–liquid interface of bubbles. In this process, the interface surrounding each crystal coalesces with the gas–liquid interface of the bubble. This adsorption process was not observed when triglyceride was added to doughs in the form of oil. The expansion of bubbles during proofing leads to the adsorption of many more fat crystals as they are encountered in the aqueous phase. During baking, fat crystals melt and thereby make it possible for the crystal-liquid interface to be incorporated into the surface of the bubble as it expands. This transfer of interfacial material from crystals to bubble surface explains how the addition of shortening to dough allows bubbles to expand during baking without rupturing, thus producing high volume bread with fine crumb structure. It follows that the amount of interface transferred to bubble surfaces for any given weight of fat is inversely proportional to the size of the crystals in the shortening and that therefore shortenings containing small crystals are more effective in producing high quality bread than those containing large crystals. A mechanism is now proposed which, for the first time, explains the precise role of fat crystals in this process and why the addition of oil is not effective.     

Impact of Starch Properties on Hearth Bread Characteristics. II. Purified A- and B-granule Fractions

Using the nine different wheat varieties, sixteen different flours were blended to achieve two protein levels 11 and 13%. Mixing characteristics of the flours were analysed by Farinograph and Mixograph. Thermal properties of flour were measured by differential scanning calorimetry (DSC). Starch gelatinisation, pasting viscosity, and gelation properties were assessed by a Rapid Visco-Analyser (RVA). Hearth bread loaves were produced from the flours using a small-scale baking method. The results from the analyses of flour were related to the properties of hearth bread loaves by multivariate statistical methods. The Partial Least Squares Regression (PLS) model (Model 1) obtained using results from grain and flour analysis (no starch analysis included) as X – matrix explained 70% of the total variance in hearth bread characteristic form ratio. If flour-pasting properties were included in the PLS1 model (Model 2) the explained variance increased to 77%. The model obtained including the DSC parameters of wheat flour explained 76% of the total variance in form ratio (Model 3). This emphasises the importance of starch in wheat flour and that it is possible to find wheat flour starch quality parameters in addition to protein quality that is important for hearth bread quality. No good models were obtained for hearth bread characteristics loaf volume and weight.     

Nutrient and nutritional evaluation of sinasin prepared in two ways

Two types of sinasin, a rice-based fermented kanuri flat bread, were prepared and evaluated for their nutrient content and nutritional qualities. The preparation of the sinasin entailed using traditional and developed methods. The nutritional qualities of the products were evaluated in Wistar-strain albino rats using the Food Efficiency Ratio (FER), and Protein Efficiency Ratio (PER) methods. There was a higher protein content (11.11 percent) in the traditional sinasin than in the developed sinasin (9.93 percent). However, a one-way analysis of variance indicated no significant difference in FER, but a significantly different mean PER (p<0.01) of 1.3 and 1.5 for the traditional and developed sinasin respectively. The two methods of preparation of the sinasin, their nutrient composition and nutritional qualities are described in this paper.     

Response of selected drought tolerant wheat (Triticum aestivum L.) genotypes for agronomic traits and biochemical markers under drought-stressed and non-stressed conditions

ABSTRACT

Genetic improvement of wheat for drought tolerance can be achieved by developing suitable ideotypes with enhanced yield-response associated with agronomic traits and biochemical markers. The objective of this study was to determine drought response of elite drought tolerant wheat genotypes using agronomic and biochemical traits to select promising lines for breeding. Fourteen wheat genotypes selected from the International Maize and Wheat Improvement Center’s heat and drought tolerance nursery and one standard check variety were evaluated under drought-stressed (DS) and non-stressed (NS) conditions using a randomised complete block design in three replications. Significant (P?<?0.05) genotype, drought condition and genotype?×?drought condition interaction effect were detected for the tested traits suggesting differential response of genotype for selection. Grain yield positively correlated with sucrose (r?=?0.58; P?<?0.05), fructose (r?=?0.52; P?<?0.05) and total sugar (r?=?0.52; P?<?0.05) contents under NS condition and with sucrose (r?=?0.80; P?<?0.001), total sugar (r?=?0.84; P?<?0.001) content, proline content (r?=?0.74; P?<?0.001) and number of grains per spike (r?=?0.58; P?<?0.05) under DS condition. Genetically unrelated wheat genotypes such as SM04, SM19, SM29, SM32, SM45 and SM97 possessing key agronomic and biochemical traits were selected for cultivar development for drought-stressed environments.     

葡萄糖氧化酶在改良面包粉中的应用

介绍了葡萄糖氧化酶对面粉增筋的原理,研究了酶的不同添加量对面包粉的理化指标、烘焙特性的影响。结果表明：添加合理比例的葡萄糖氧化酶,能够提高面筋强度,增强弹性;改善面团对机械冲击的承受力;提高面团入炉急涨特性,增大面包体积;降低了加麦使用的比例,获得了较好的经济效益。     

Stability of B-complex vitamins and dietary fiber during rye sourdough bread production

The stability of vitamers: thiamine, riboflavin, nicotinic acid, nicotinamide, pantothenic acid, pyridoxine and pyridoxal, as well as soluble and insoluble dietary fiber was studied in a rye sourdough bread process. The vitamer concentrations were measured in raw materials (rye flours, white and red rye malt, yeast) and the rye sourdough breads made from them by means of LC–MS and stable isotope dilution assay. The content of dietary fiber was determined using a standard enzymatic-gravimetric method. During baking, the concentration of vitamins decreased by 20–45% in the case of thiamine, 25–50% in the case of nicotinic acid, 45–65% in the case of pyridoxal in both breads, 50% in the case of riboflavin and 15% in the case of pyridoxine only in fine rye bread. In contrast, the content of nicotinamide increased during processing by ten fold, presumably due to microbial activity during sourdough fermentation. The ratio of soluble to insoluble dietary fiber increased during rye sourdough processing.     

苦参碱1.5％可溶液剂防治芹菜、苦瓜、西葫芦蚜虫效果研究

为了寻找安全高效防治芹菜、苦瓜、西葫芦蚜虫的生物农药,我们通过田间药效试验研究了苦参碱对芹菜、苦瓜、西葫芦蚜虫的防治效果.结果表明,苦参碱1.5％可溶液剂防治芹菜、苦瓜、西葫芦蚜虫,用量45、6.75、9.0g a.i./hm2,药后1、7、14d调查,芹菜蚜虫防效20.4％～24.1％、90.8％～96.8％、66.5％～86.7％;苦瓜蚜虫防效18.0％～23.7％、91.9％～95.6％、73.0％～87.7％;西葫芦蚜虫防效22.0％～25.6％、75.6％～79.6％、80.3％～84.5％.苦参碱1.5％可溶液剂对芹菜、苦瓜、西葫芦蚜虫具有良好的防治效果.